Rheological, Physical, and Sensory Attributes of Gluten-Free Rice Cakes Containing Resistant Starch

In this study the effect of resistant starch (RS) addition on gluten-free cakes from rice flour and tapioca starch physical and sensorial properties was investigated. Increase in RS concentration made cake batters less elastic (drop of G'(), G''() values) and thinner (viscosity decreased). Cakes specific volume increased with an increase in RS level and was maximized for 15 g/100 g RS, although porosity values were significantly unaffected by RS content. Crumb grain analysis exhibited a decrease in surface porosity, number of pores and an increase in average pore diameter as RS concentration increased. During storage, cake crumb remained softer in formulations with increasing amounts of RS. Sensory evaluation of cakes demonstrated the acceptance of all formulations, with cake containing 20 g/100 g RS mostly preferred. Gluten-free cakes with improved quality characteristics and high nutritional value can be manufactured by the incorporation of RS. Practical Application Celiacs demand the development of gluten-free cakes of high quality and nutritional value. Resistant starch (RS) is considered a prebiotic and a functional dietary fiber. RS exhibits low water holding capacity and it can replace flour without altering the handling properties of dough formulations, resulting in a low impact on manufacturing process and the physical properties of foods. At the same time it affects in a lesser extent than fibers from grains and vegetables the sensorial characteristics of foods, due to its white color and bland taste. Therefore RS is a valuable ingredient for food technologists in manufacturing functional products.